Avocado toast gets a spring upgrade!! This easy farmers market-style avocado toast is packed to capacity with spring veggies and a pretty poached egg makes it an entire breakfast-in-one!
Avocado toast just clearly needed a MAJOR spring reboot, you guys. I’m sure you don’t mind?
I certainly don’t. In fact, if you need me for the next 10 years I’ll be over here making yet another piece of spring-style avocado toast.
Whether it be 7 in the morning or 8 at night. As we all know, avocado toast holds no specific time frame as far as appropriate times go. Obviously.
How about just making it easier on ourselves and putting it down for breakfast, lunch, snack, dinner, dessert, and midnight snack? Easiest solution ever.
So it’s probably hardly appropriate to even call this avocado toast a recipe, but honestly can you blame me?? Basically all the spring farmers market stuff is in season now and basically begging to be put in every single corner of your food life.
We don’t discriminate against veggies for breakfast around here. Oh nooooooo we don’t.
Build ‘yo toast, you guys!! Brush your bread slices with olive oil and toast ‘er up. Layer the avocado slices on top and lightly season them with salt and pepper. From there, it’s just plain fun. I use a combo of cooked asparagus spears, sliced tomato, and sugar snap peas for my veggies.
And obviously a pretty poached egg crowning the whole thing is just a must, right?
Right. Now I’m never eating anything else for breakfast ever again, sound good?
- 4 slices bread
- Olive oil for brushing
- 2 avocados, pitted and thinly sliced
- Salt and pepper to taste
- 8 oz steamed asparagus spears
- 1 medium tomato, thinly sliced
- 4 oz sugar snap peas
- 4 eggs, poached
- Brush bread slices with olive oil and toast until golden. Season avocado slices with salt and pepper to taste and arrange on toast.
- Top with asparagus, tomato, snap peas, and gently set poached egg on top. Serve avocado toast immediately and enjoy!